Tasty Fried Eggplant Balls Food

EGGPLANT "MEAT"BALLS RECIPE BY TASTY

Steps:

• In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
• To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
• Preheat oven to 375°F (190°C).
• Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
• Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
• To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
• Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
• Bake for 20 minutes, or until golden, flipping halfway.
• Enjoy!

TASTY FRIED EGGPLANT BALLS

Steps:

• In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
• Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
• Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
• In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

AUNT MARY'S EGGPLANT BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
• Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
• Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.